Tools: blender, bowls, cutting board, folk, parchment paper, a cooling rack
Step 1- Make the pralines:
Ingredients to make approximately 20 pralines:
1 cup pistachio nuts
A pinch of sea salt
A pinch of vanilla
¼ cup raw coconut oil, melted
T raw honey or any other sweetener
1 T chopped pistachios, for decoration.
Blend/grind the nuts and salt first, then add the coconut oil and honey. Blend again. Transfer the creamy mixture into the bowl and use your hands to form pralines. Place them on a parchment paper and freeze for at least an hour.
Step 2 - Make the chocolate coating:
4 T raw cacao powder
A pinch of Himalayan salt
2 T sweetener of your choice (Marple syrup or Coconut nectar, etc)
5 T raw cacao butter, melted
Lovingly mix the cacao with a sweetener and salt in a large bowl until the chocolate mass is smooth and silky.
Step 3 - Enrobing:
Dip frozen pralines in the chocolate lake a few times, until completely coated. It’s easy: toss them into the coating chocolate, let them swim around and fish out with a fork, letting the treats dry on a parchment paper.
Decorate with finely chopped nuts while the chocolate coat is still moist. Let the pralines rest in the refrigerator for a few hours.
A tip: To be a real pro at “enrobing,” transfer the treats onto a cooling rack to let the chocolate drip rather than pool. This will prevent your heavenly creations from having a “chocolate foot,” making them look seriously professional.
Have a Fab Day!!! Thank you for choosing to love and to heal the world.